Influence of lactation stage on lipids and fatty acids profile of artisanal Algerian Camembert-type cheese manufactured with cow’s milk

Abstract

Stage of lactation (SOL) is a major factor affecting several characteristics of milk such as fatty acids content and composition, protein and main minerals content. These variations may have important quantitative and qualitative consequences on the characteristics of cheese. The aim objective of this study was to analyse the effect of lactation stage on the fat and fatty acids composition of the artisanal camembert type-cheese made from cow’s milk collected in Mostaganem region (Algeria) and provided from three stages of lactation (early, mid and late). In this study and for each stage of lactation, the fat and fatty acid composition of camembert type-cheese were analysedand evaluated. Results showed that the total lipids were related to the stageof lactation (p<0.05), ranging from 14.6% for the 3rd SOL to 23% for the 1stSOL. The fatty acids composition of Camembert-type cheese showed a highpolyunsaturated fatty acids percentage dominated by ω6 and ω3 fatty acidsrepresented by linoleic and α-linolenic acids. Indeed, they recorded maximum values of 2.53% and 0.6% respectively, for the Camembert made withthe milk of the 1st SOL (p<0.05). Concerning monounsaturated fatty acidsclass, oleic acid is found to be the most important fatty acid with a maximumpercentage (26.1%) in Camembert of the 1st SOL (p<0.05). Finally, this studyconcluded that the stage of lactation plays a determining role on the biochemical composition of the camembert type-cheese, particularly on lipidsand essential fatty acids.